Name: Lemon garlic shrimp and asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 3/4 tsp salt; 6 oz cooked shrimp, peeled and deveined; 5 oz asparagus, trimmed and cut into 2-inch pieces; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 1/2 tsp lemon zest; 1/2 tsp black pepper; 1/2 tsp red pepper flakes

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the jasmine rice, water, and half the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Done when water is absorbed and rice is tender.
While the rice simmers, heat half the olive oil in a 12-inch skillet over medium-high heat. Add the asparagus and the remaining salt. Sauté for 5 to 6 minutes until tender-crisp and lightly browned. Remove from the skillet and set aside. Done when tender-crisp and bright green.
In the same skillet, add the remaining olive oil. Add the shrimp, garlic, lemon zest, black pepper, and red pepper flakes. Cook for 2 minutes, stirring often, until the garlic is fragrant and the shrimp are heated through. Done when shrimp are hot throughout.
Return the cooked asparagus to the skillet and pour in the lemon juice. Toss everything together for 1 minute to coat and warm through. Fluff the rice with a fork and serve the shrimp and asparagus over the rice.

Nutrition

Ingredients

Instructions

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